2 unbaked pastry shells (9 inches) 2 teaspoons chili powder 1 teaspoon ground cumin 1-1/2 cups shredded cheddar cheese 1-1/2 cups shredded Monterey Jack cheese 1 cup shredded sharp cheddar cheese 8 large eggs, lightly beaten 2 cups half-and-half cream 2 cans (4 ounces each) chopped green chilies 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup chopped green onions 2 tablespoons minced fresh cilantro 1/2 teaspoon salt 1/2 teaspoon pepper Salsa and sour cream, optional

1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. 2. Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. 3. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. 4. To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.